Sunday 25 August 2019

Pre-Conference Delegate & Supporter Networking Function

Bingo with a difference

When: 2pm
Venue: The Duke of Wellington
148 Flinders Street
MELBOURNE    VIC    3000

Enjoy a fun afternoon as the Victorian committee entertain you with their bingo calling skills. Be aware this is not the normal bingo game. This is a great way to meeting new conference colleagues and renew old acquaintances. Light refreshments will be served for afternoon tea. This event incorporates the annual “Friends of the IHHC” reunion.

Day 1 – Monday 26 August 2019

Industry Tours – tours will depart at approximately 9:00 am and return by 12:00 noon.

Note: 
Tours are open to delegates who book `full’ registrations only and places will be allocated on receipt of full payment.  Please note numbers for tours are limited and the organising committee cannot guarantee places for all.  Avoid disappointment and register and pay early.

Tour 1 - MCG Culinary Centre (5 minute walk)

The Epicure culinary centre, located in the basement of Melbourne’s iconic MCG, is the central hub of food preparation for function rooms and corporate dining spaces throughout the MCG as well as other major venues within Melbourne.

Boasting one of the largest commercial kitchen in the southern hemisphere, food is prepared by a brigade of over 250 chefs, kitchen attendants and dishwashers, servicing 26 satellite kitchens, 115 exclusive corporate suites and retail spaces around the venue. Capable of catering for over 15,000 clients in our first class function spaces and up to 100,000 throughout the venues retail locations.

Epicure’s pro-active environmental credentials are second to none in Australian catering. Epicure is proud to be accredited as a certified Green Table Australian Business. An international initiative.

Our kitchens and dining rooms use a cleaning innovation known as E-water. The E-water system is a non-toxic, no hazardous system that creates and maintains a cleaner and safer environment for food preparation and for people alike. E-water is located right throughout the Culinary Centre and sanitises every surface. It is also the perfect sanitiser to be used for hand washing. We use E-water as an antimicrobial wash for fresh fruit, vegetables, salad, meat and seafood. By using this chemical free antimicrobial wash, it helps maintains the integrity and the freshness of the produce used here at the MCG.

At the MCG we recycle more than 80% of our waste through our ‘Closed Loop’ recycling system. A complex waste sorting initiative, which sees rubbish separated into 22 different streams, ensuring more products can be recycled and less into landfill. Each year, on average we recycle 939 tonnes of food organics.

We developed our food philosophy in 2007, with the unique aim of striving to use locally grown and produced foods wherever possible, to offer the best quality seasonal menus. Today, we are proud to be at the forefront of ethically responsible catering. We continue to be completely committed to sourcing and working with suppliers who demonstrate the best possible practices. At Epicure we never use cage-reared eggs and use free–range poultry and free–range smallgoods wherever possible. Epicure use Australian farmed or wild seafood. We source local nuts, grains, vinegar and mineral water. And we do it by ensuring our food is ethically and locally grown, and sustainably produced.

Epicure strongly believes in putting back into the community working with organisations such as SecondBite, who source nutritious, surplus food and produce that might otherwise go to waste, and then distribute it to agencies and people in need. This enables us to minimise food wastage while helping others less fortunate than themselves


Tour 2 - Epworth Richmond Hospital (11 minute walk or tram)

Epworth Richmond Room Service is the largest room service kitchen in a healthcare setting in the Western hemisphere. The kitchen produces over 3000 meals per day for 700 overnight patient beds. With 32 Theatre operating rooms, it also caters for over 300 doctors and staff daily in the theatre space, and has a function centre that can cater up to 15 functions per day, taking over $1,000,000 annually in function revenue.

The room service model is delivered through ward based hosts who float the wards daily, a call centre support line and menu monitors in each of the patient rooms. The service also has its own dedicated dietitian, who works with the team to provide the highest level of standards in food delivery.

Partnering with local growers and businesses in the Richmond area, we endeavour to deliver both sustainably and locally grown products. All food is prepared to the highest of standards with a brigade of over 30 qualified chefs, which may consist of a dedicated pastry chef who makes all of our premium desserts and pastries in house, to our saucier chef, who makes all stocks and sauces fresh daily.

In 2019, Room Service Richmond celebrated their 1 year anniversary and continues to strive for excellence with the introduction of initiatives such as TUG automated meals transport, a waste dehydration system, apprentice chefs, ISO accreditation and the 24 hour dining experience. The future potential of this service is exciting and we look forward to seeing you at the IHHC 2019 National Conference.



12:00-17:30 Registration
12:30-12:45 John Boland
IHHC National President
12:45-13:15 Official Opening and Address
John Patison
13:15-14:45 Networking Q&A session hosted by Gary Kennedy
Panel Members : ImranHanif, Marjorie Harvey, Carey Bray, Bianca Guthrie & Michael Aghan
14:45-15:30
Supporter Delegates Networking Break
15:30-17:00 Networking Q&A session hosted by Gary Kennedy
Panel Members : Kevin Maczkowiack, Catherine O'Shea, Murray McDonald
18:30-20:30
Supporter & Delegates Welcome Party

Day 2 – Tuesday 27 August 2019

08:00-17:00 Registration
09:00-09:50 LIAM O'TOOLE 
Taking your menu to the next level
Room 1 Room 2
10:00-10:50 JANE PORTER & PAUL STEELE
Embrace clinical risk and make a difference

KEVIN MACZKOWIACK & KIM WHEELER
Improving cleaning standards at Eastern Health
10:50-11:30 Supporter Delegates Networking Break
Room 1 Room 2
11:30-12:20 LAINIE LYNCH 
Aged Care Standards changes and the impacts on Hospitality
LIBBY MATTHEW
Monthly meal audits : what are we auditing for?
12:30-13:15 CHRISTINE EADEH 
Late meals vending machine : an innovative solution to the problem of missed meals in hospitals
GLENYS HARRINGTON 
Infection control - what's new?
13:15 -14:15 Supporter Delegates Networking Break & Lunch
Room 1 Room 2
14:20-15:00 SUEZ 
Waste Management
SAM BRIDGEWATER 
How do we know it's working
15:10-16:00 LAURA BARSHA 
Is close to meal time ordering and providing flexibility in choice key to improving patient satisfaction and reducing plate waste in hospital foodservice?
DIVERSEY 
The evolution of floor care and how it can positively change the dynamics of the cleaning process
16:00-16:30 Supporter Delegates Networking Break
16:35-17:15 MARYANNE KERIN 
Education is the key to success 
17:15-17:30 WESTERN AUSTRALIA 2020 PRESENTATION  
17:30–18:00 IHHC Annual General Meeting
(Financial Members Only)
17:30–19:00 Delegates & Supporters Drinks & Refreshments in Trade Exhibition Area  

Day 3 -Wednesday 28 August 2019

08:00-12:00 Registration
09:00-09:50 ROBERT DAY
Aged Care Diversity Action Plan
Room 1 Room 2
10:00-10:50 ANTHONY HESLOP
Aged Care in China ... Visions from Inside
MURRAY McDONALD
Applicable technology to minimise human cleaning error
10:55-11:25 Supporter Delegates Networking Break

Room 1 Room 2
11:30-12:15 GRANT WARNER (Richard Jay)
Supporting Healthcare to achieve the highest level of hygiene standards in Laundry
CATHY THESING
Food innovation meets aged care residents - a project to host protein content for residents using designed food
12:25-13:15 MATTHEW EVANS from Gourmet Celebrity Chef

13:15 -14:15 Supporter Delegates Networking Break & Lunch

Room 1 Room 2
14:20-15:00 MICHELLE SUTER
Auditing of ward-based food service staff enhances patient safety and care
MORGAN PANKHURST
An exploration of food service satisfaction in residential aged care homes
15:10-16:00 TROY LITZOW
Food supply sustainability in Qld Health facilities
LAURA BARSHA
Managing food allergies in hospital - a cook fresh room service on-demand experience
16:00-16:15 Networking Break

16:15-17:15 ANNA PANNUZZO
Performance management and HR challenges in a growing workforce
19:00-19:30   Conference Pre-Dinner Drinks

19:30-23:59   Conference Dinner
Madhouse the Band
Note : Program is subject to change and will be updated as required.